Tropical Vol-au-vents with Ardour Fruit Curd

For our letter V recipe, listed here are some candy vol-au-vents!  This dessert is a course of, however all of the components might be made forward and assembled simply previous to serving.  Only for my sanity in what has been a loopy busy month, I truly used retailer purchased puff pastry for the primary time, though I do love some tough puff and morning bun tough puff recipes that I’ve used typically.  The curd recipe makes sufficient for two-three batches.  Leftover ardour fruit curd could also be frozen or used as ice cream topping or scone/muffin/toast topping.  I fully forgot that I had stashed away some frozen pomegranate arils to sprinkle on prime for garnish!  The pastries had been nonetheless amazingly scrumptious, regardless.

Tropical Vol-au-vents with Ardour Fruit Curd
makes 5 desserts per sheet of pastry

Pastry circumstances:
1-2 sheets puff pastry (your favourite recipe, tough puff, or retailer purchased are all effective)
1 egg

Filling:
¼ cup ardour fruit curd, plus further (there will probably be loads)
1 cup heavy cream
2-4 tbsp powdered sugar

Topping:
contemporary pineapple, chopped into ¼-⅜ inch squares
contemporary kiwi, chopped into ¼-⅜ inch squares

Garnish:
powdered sugar or raspberry/blackberry coulis (I used leftover syrup from my tiramisu!) 

For the pastry cups:
Roll a sheet of puff pastry out about ¼” thick.  Reduce out a good variety of 4-inch circles, then minimize out holes from half of the obtainable circles.  (I used to be in a position to match 10 circles from one sheet of retailer purchased pastry, with one being half pieced collectively.)

Lay the bottom circles out on a parchment lined sheet pan, then dock them with a fork throughout to let among the steam out.  Brush the circles with an egg wash consisting of 1 egg whisked with 1 tablespoon water.

Align the minimize circles on prime and egg wash these.  Preheat the oven to 400ºF and refrigerate the sheet pan whereas it heats. Bake the circumstances till they’re golden brown, about half-hour.

Let cool fully earlier than filling.

When making forward, wrap tightly in storage wrap or an hermetic container and retailer at room temperature for as much as three to 4 days.

For the filling:
Make the fervour fruit curd in keeping with the instructions for lemon curd, substituting ardour fruit juice or puree for the lemon juice.
Refrigerate till chilly.

In a mixing bowl or stand mixer fitted with a whisk attachment, mix ½ cup ardour fruit curd, 1 cup heavy whipping cream, and 2-4 tbsp powdered sugar.  Whip till the combination is gentle and fluffy.  Cowl and refrigerate till able to assemble the pastries.

To assemble:
Set out all of the pastry circumstances, pre-chop the fruit.

Spoon about 1 tbsp ardour fruit curd into the bottoms of the pastry circumstances.

Spoon or pipe the fervour fruit mousse into the circumstances, simply barely mounded.

Sprinkle a pair tbsp of the chopped fruit over the mousse.

Prime with a little bit dollop of mousse or plain whipped cream.  

If desired, drizzle with a little bit raspberry coulis or sprinkle with powdered sugar.

To get actually fancy, artfully add a couple of bloops of extra ardour fruit curd and raspberry coulis across the serving plate as desired!

Be sure you try the varied V recipes: